Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana
Wagashi is a West African type cottage cheese locally prepared from cow milk. Wagashi like other milk products, is prone to microbial contamination, particularly by fungi. Many of these fungal species produce mycotoxins which are of serious public health concern. This work aimed to update the mycofl...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Toxicology Reports |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221475002400009X |
| _version_ | 1797347103482052608 |
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| author | Nii Korley Kortei Valentina Sylvia Gillette Michael Wiafe-Kwagyan Leslie Owusu Ansah Vincent Kyei-Baffour George Tawia Odamtten |
| author_facet | Nii Korley Kortei Valentina Sylvia Gillette Michael Wiafe-Kwagyan Leslie Owusu Ansah Vincent Kyei-Baffour George Tawia Odamtten |
| author_sort | Nii Korley Kortei |
| collection | DOAJ |
| description | Wagashi is a West African type cottage cheese locally prepared from cow milk. Wagashi like other milk products, is prone to microbial contamination, particularly by fungi. Many of these fungal species produce mycotoxins which are of serious public health concern. This work aimed to update the mycoflora profile and determine the concentrations of aflatoxin M1 and its health risk characterization due to the consumption of wagashi. Culturing the wagashi on mycological media (Oxytetracycline Glucose Yeast Extract OGYE, Dichloran Rose Bengal Chloramphenicol DRBC) caused a de-novo growth of the quiescent spores at 28–30 °C for 5–7 days. The analysis of AFM1 levels in the samples was done using High-Performance Liquid Chromatography connected to a Fluorescence detector (HPLC-FLD). The exposure and risk assessment to the AFMI levels were determined using deterministic models prescribed by the European Food Safety Authority (EFSA). The fungal counts ranged between 2.36–4.30 log10 CFU/g. In total, thirteen (13) fungal species from eight (8) genera were isolated from all wagashi samples. They are; Fusarium oxysporum, Aspergillus flavus, Aspergillus niger, Fusarium verticillioides, Penicillium digitatum, Trichoderma harzianum, Aspergillus terreus, Rhodotorula mucilaginosa, Rhizopus stolonifer, Aspergillus fumigatus, Yeast sp., Mucor racemosus and Fusarium oligosporum belonging to the genera Fusarium, Aspergillus, Penicillium, Trichoderma, Rhodotorula, Rhizopus, Yeast, and Mucor. The AFM1 observed in the wagashi samples' analysis was low, ranging from 0.00 (Not Detected) ± 0.00 − 0.06 ± 0.002 µg/Kg. Risk assessments of AFM1 using deterministic models produced outcomes that ranged between 5.92 × 10−3- 0.14 ng/kg bw/day, 1.42 –44.35, 0–0.0323 ng aflatoxins/kg bw/day, and 1.51 × 10−3 − 9.69 × 10−4 cases/100,000 person/yr for estimated daily intake (EDI), margin of exposure (MOE), average potency, and cancer risks, respectively, for the age categories investigated. Fungal counts were interpreted as medium to high. It was also established that the consumption of wagashi may pose adverse health effects on all age categories in the selected zones of the study since all calculated MOE values were less than 100,000. |
| first_indexed | 2024-03-08T11:42:25Z |
| format | Article |
| id | doaj.art-5fe1a3b4b57542d48eb49c360b1b08c4 |
| institution | Directory Open Access Journal |
| issn | 2214-7500 |
| language | English |
| last_indexed | 2024-03-08T11:42:25Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Toxicology Reports |
| spelling | doaj.art-5fe1a3b4b57542d48eb49c360b1b08c42024-01-25T05:23:02ZengElsevierToxicology Reports2214-75002024-06-0112186199Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, GhanaNii Korley Kortei0Valentina Sylvia Gillette1Michael Wiafe-Kwagyan2Leslie Owusu Ansah3Vincent Kyei-Baffour4George Tawia Odamtten5Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana; Department of Sports Nutrition, School of Sports and Exercise Medicine, University of Health and Allied Sciences, PMB 31, Ho, Ghana; Corresponding author at: Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana.Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, GhanaDepartment of Plant and Environmental Biology, College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 55, Legon, GhanaDepartment of Food Laboratory, Food and Drugs Authority, P.O. Box CT 2783, Cantonments, Accra, GhanaFood Chemistry and Nutrition Research Division, Council for Scientific and Industrial Research, Food Research Institute, P. O. Box M20, Accra, GhanaDepartment of Plant and Environmental Biology, College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 55, Legon, GhanaWagashi is a West African type cottage cheese locally prepared from cow milk. Wagashi like other milk products, is prone to microbial contamination, particularly by fungi. Many of these fungal species produce mycotoxins which are of serious public health concern. This work aimed to update the mycoflora profile and determine the concentrations of aflatoxin M1 and its health risk characterization due to the consumption of wagashi. Culturing the wagashi on mycological media (Oxytetracycline Glucose Yeast Extract OGYE, Dichloran Rose Bengal Chloramphenicol DRBC) caused a de-novo growth of the quiescent spores at 28–30 °C for 5–7 days. The analysis of AFM1 levels in the samples was done using High-Performance Liquid Chromatography connected to a Fluorescence detector (HPLC-FLD). The exposure and risk assessment to the AFMI levels were determined using deterministic models prescribed by the European Food Safety Authority (EFSA). The fungal counts ranged between 2.36–4.30 log10 CFU/g. In total, thirteen (13) fungal species from eight (8) genera were isolated from all wagashi samples. They are; Fusarium oxysporum, Aspergillus flavus, Aspergillus niger, Fusarium verticillioides, Penicillium digitatum, Trichoderma harzianum, Aspergillus terreus, Rhodotorula mucilaginosa, Rhizopus stolonifer, Aspergillus fumigatus, Yeast sp., Mucor racemosus and Fusarium oligosporum belonging to the genera Fusarium, Aspergillus, Penicillium, Trichoderma, Rhodotorula, Rhizopus, Yeast, and Mucor. The AFM1 observed in the wagashi samples' analysis was low, ranging from 0.00 (Not Detected) ± 0.00 − 0.06 ± 0.002 µg/Kg. Risk assessments of AFM1 using deterministic models produced outcomes that ranged between 5.92 × 10−3- 0.14 ng/kg bw/day, 1.42 –44.35, 0–0.0323 ng aflatoxins/kg bw/day, and 1.51 × 10−3 − 9.69 × 10−4 cases/100,000 person/yr for estimated daily intake (EDI), margin of exposure (MOE), average potency, and cancer risks, respectively, for the age categories investigated. Fungal counts were interpreted as medium to high. It was also established that the consumption of wagashi may pose adverse health effects on all age categories in the selected zones of the study since all calculated MOE values were less than 100,000.http://www.sciencedirect.com/science/article/pii/S221475002400009XAflatoxin M1CancerHepatocellular carcinomawagashiMilk productsFungi species |
| spellingShingle | Nii Korley Kortei Valentina Sylvia Gillette Michael Wiafe-Kwagyan Leslie Owusu Ansah Vincent Kyei-Baffour George Tawia Odamtten Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana Toxicology Reports Aflatoxin M1 Cancer Hepatocellular carcinoma wagashi Milk products Fungi species |
| title | Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana |
| title_full | Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana |
| title_fullStr | Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana |
| title_full_unstemmed | Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana |
| title_short | Fungal profile, levels of aflatoxin M1, exposure, and the risk characterization of local cheese ‘wagashi’ consumed in the Ho Municipality, Volta Region, Ghana |
| title_sort | fungal profile levels of aflatoxin m1 exposure and the risk characterization of local cheese wagashi consumed in the ho municipality volta region ghana |
| topic | Aflatoxin M1 Cancer Hepatocellular carcinoma wagashi Milk products Fungi species |
| url | http://www.sciencedirect.com/science/article/pii/S221475002400009X |
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